The tastiest beef noodle casserole I've ever made and a recipe that will become a family favorite comfort food.
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I've had this recipe for Ground Beef Noodle Casserole since the early 1980's, but it goes back even further! My mother clipped it out of a newspaper (I think it was the Joliet Herald-News) and made it, and I've held onto it all this time, it's just that good. It's pretty simple to make and oh so delicious. Over time I've added crushed red pepper flakes to add a touch of heat to the sauce, and a few other ingredients. It's the best beef noodle casserole I've ever made and is one of those recipes that will become a family favorite comfort food.
Why this Casserole recipe stands out
Over the years I've altered a few ingredients to add additional flavor to the recipe:
- Adding crushed red pepper provides a touch of zip to the dish.
- Green bell peppers and mushrooms give more depth of flavors that work beautifully with the rest of the ingredients.
- Sauteed green onions added to the cream cheese and sour cream mixture provide a fresh note of flavor.
- Originally this recipe called for cheddar cheese, but I've come to use parmesan cheese instead, for added richness. If you can, grate the parmesan from a block for best melting.
Ground Beef Noodle Casserole Ingredients
- Ground Beef - use about one pound of 75-80% lean ground beef for the best flavor.
- Tomato Sauce
- Garlic, salt, sugar, crushed red pepper flakes
- Bell pepper, onion and mushrooms
- Green onions are sauteed and added to the cream cheese mixture for extra, fresh flavor
- Cream cheese and sour cream - you could almost say they're the stars and what makes this recipe stand out
- Parmesan cheese
- Egg noodles, or any flat type noodle, such as farfalle (bow tie)
Storing Beef Noodle Casserole
Store leftover beef noddle casserole in an airtight container in the refrigerator for up to four or five days. Reheat in the microwave, oven, or toaster oven until heated through.
Freezing Beef Noodle Casserole
Yes, you can freeze this casserole. Let the casserole cool, then remove it from the pan and wrap it tightly in good-quality plastic wrap, followed by a layer of foil. Thaw it completely before reheating.
More Beef Recipes to try...
- Rich and Creamy Beef Stroganoff - you'll never buy the frozen version again
- Salisbury Steak with Mushroom Gravy - the classic comfort food
- My Grandma Iva's Sloppy Joe Recipe - in our family collection since the 1920's
- Calico Baked Beans - not your run-of-the-mill baked beans recipe
- Classic Stuffed Bell Peppers - the kind Mom used to make!
Beef Noodle Casserole
- 1 pound 75-80% lean ground beef
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- ⅛-¼ teaspoon crushed red pepper flakes
- 1 green bell pepper, chopped
- ½ pound mushrooms (button, crimini or porcini) sliced, with stems removed
- 16 ounces tomato sauce
- 7-8 ounce package of flat or flat-ish pasta such as farfalle (bowtie), egg noodles, lasagne noodles cooked and sliced, etc
- 1 tablespoon butter
- 1 bunch scallions (green onions) sliced, including the green tops
- 8 ounces cream cheese softened to room temp
- 1 cup sour cream
- ½ cup grated parmesan cheese try this very cool rotary cheese grater
- Brown the beef in the butter in a large skillet until well-crumbled and no longer pink.
- Add all the ingredients up to and including the tomato sauce and cook on low heat for 20 minutes. At the same time, cook the noodles and drain.
- In a small skillet, saute the sliced onions in the butter for about four minutes, then remove from heat. Allow them to cool briefly. In a bowl, combine them with the cream cheese and sour cream, mixing well.
- Grease a 2-quart casserole and alternate layers of noodles, cream cheese mixture and meat sauce, until all the ingredients are used up.
- Sprinkle the top with the grated parmesan and bake at 350° for 25-30 minutes or until the cheese is bubbly. All it to cool for about five minutes, then serve.